To be served with Creation Reserve Pinot Noir 2015

Quail stuffed with Shitake Mushroom Farce, Bordeaux-style Blend Pickling Onions and Reduction, Bacon Purée and Herb Soil

Serves 6


  • 6 quails deboned (200 – 300 g each)
  • 2 chicken breasts
  • 1 white onion
  • 250 g shitake mushrooms
  • 100 g oyster mushrooms
  • 150 g button mushrooms
  • 1 l cream
  • half punnet baby carrots
  • 250 g streaky bacon
  • 50 g pickling onions
  • 500 ml Creation Bordeaux-style blend
  • 25 g sugar
  • 50 g flat-leaf parsley
  • 3 bay leafs
  • half clove of garlic
  • 150 g breadcrumbs
  • 50 g butter
  • thyme



  1. Slice the chicken breast into strips.
  2. Put aside with 500 ml of cream and cup of ice.
  3. Blitz it in a blender until smooth.
  4. Brunoise the onion and mushrooms.
  5. Sear it off with some thyme and add salt to taste.
  6. Mix the chicken farce with the mushrooms.
  7. Place in piping bags.
  8. Remove the quail legs and wings before stuffing.
  9. Stuff the quail with the filling of chicken and mushroom.
  10. Roll tightly with plastic.
  11. Blanch in boiling water for 20 minutes.
  12. Place in an ice bath.

Quail legs

  1. Season the quail legs with salt.
  2. In a hot pan, sear off the legs.
  3. Place them in the oven for approximately 5 – 8 minutes with the stuffed quail at 180 °C.

Bacon purée

  1. Roast the bacon in the oven at 195 °C for 15 minutes.
  2. Place in a pot and add 500 ml of cream.
  3. Bring to boil then blend until smooth.

Baby carrots

  1. Peel baby carrots and blanch for 3 minutes in boiling water.

Bordeaux-style blend pickling onions and reduction

  1. Clean the pearl onions and place in a pot with 500 ml Creation Bordeaux-style blend.
  2. Let it reduce by half.
  3. Add 25 g sugar.
  4. Let the liquid reduce by a quarter again and place in a squeezy bottle.

Herb soil

  1. Chop the parsley, bay leaf, thyme and garlic fine.
  2. Add the breadcrumbs and butter.
  3. Rub it together and place in the oven at 180 °C for 20 minutes.
  4. Check and stir every 5 minutes to make sure it is roasted well – it should be golden in colour.

To plate

  1. Squeeze bacon purée vertically in the centre.
  2. Then place the sliced quail on top.
  3. Place the baby carrot on the first quail portion.
  4. Then two quail legs on the other.
  5. Drizzle the reduction 360 degrees on the plate.
  6. Spread the soil on top and on the side.
  7. Garnish with flat-leaf parsley.
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